Chocolate Truffle Cake With Raspberries Recipes

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Raspberry Trifle image

Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!

Provided by Bonnie

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h20m

Yield 18

Number Of Ingredients 9

1 ½ cups heavy cream
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting


  • In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  • Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g


Raspberry Truffle Cake Pops image

Rich chocolate with a hint of raspberry liqueur-it doesn't get any better than this! -Taste of Home Food Styling Team

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 4 dozen.

Number Of Ingredients 9

1 package white cake mix (regular size)
1/2 cup canned vanilla frosting
1/3 cup seedless raspberry jam, melted
2 to 3 tablespoons raspberry liqueur
Red food coloring, optional
48 lollipop sticks
2-1/2 pounds dark chocolate candy coating, chopped
Pink candy coating, chopped
Pink sprinkles and decorative sugar, optional


  • Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set.

Nutrition Facts :


Chocolate Raspberry Ruffle Cake image

Alice Medrich recipe, found in Baking with Julia. Amazing, amazing cake recipe. This took me an entire LONG day to make, but it is well worth it. I'd also advise practice before you make it for company--I am glad I practiced on my husband once before I make it for a crowd. Absolutely decadent recipe by the queen of chocolate. See directions below for needed equipment.

Provided by spatchcock

Categories     Dessert

Time 18h

Yield 1 very difficult cake

Number Of Ingredients 19

3 tablespoons hot clarified unsalted butter
1 teaspoon pure vanilla extract (optional)
1/3 cup all-purpose flour, plus
1 tablespoon sifted all-purpose flour
1/3 cup sifted unsweetened cocoa powder, plus
1 tablespoon sifted unsweetened cocoa powder, preferably Dutch-processed
4 large eggs
2/3 cup sugar
1 lb bittersweet chocolate or 1 lb semisweet chocolate, finely chopped, for ruffles
1/3 cup water
1/3 cup sugar
1/4-1/3 cup eau de vie, de framboise (I used rum) or 1/4-1/3 cup white rum (I used rum)
3 cups creme fraiche (homemade or store-bought)
2 teaspoons pure vanilla extract
2 -3 tablespoons sugar
5 ounces semisweet chocolate or 5 ounces bittersweet chocolate, finely chopped
3 tablespoons boiling water
2 (5 ounce) containers fresh raspberries
3 ounces bittersweet chocolate or 3 ounces semisweet chocolate, finely chopped, for the wrap


  • First of all: these are not typical directions, but you need to know about needed equipment before attempting this cake. Here it is:.
  • 8-inch round cake pan, at least 2 inches high.
  • 8-inch round cake pan with removable bottom or 8-inch springform pan.
  • untreated heavy-duty jelly-roll pans.
  • rubber spatula, offset spatula, and flexible 8-inch metal icing spatula.
  • decorating turntable, lazy Susan, or inverted round cake pan.
  • ridged plastic shelf liner, freezer paper, or 055 Mylar (I used the plastic shelf liner).
  • parchment paper and waxed paper.
  • Position a rack in the lower third of the oven or just below the center of the oven and preheat the oven to 350°F Fit the bottom of an 8-inch round cake pan, one at least 2 inches high, with parchment paper and set aside.
  • Pour the clarified butter into a 1-quart bowl and stir in the vanilla extract, if you're using it. The butter must be hot when added to the batter, so either keep the bowl in a skillet of hot water or reheat at the last minute.
  • Although the flour and cocoa were sifted before they were measured, they need to be triple-sifted together. Sift or sieve the flour and cocoa together 3 times, then set sifter on a plate or piece of waxed paper and return the dry ingredients to the sifter. Keep close at hand.
  • Whisk the eggs and sugar together in a large heatproof bowl or the bowl of a heavy-duty mixer. Set the bowl over direct heat or in a pan of barely simmering water and heat the eggs, whisking constantly, until they are warm to the touch. Remove the bowl from the heat and, working with a heavy-duty mixer fitted with the whisk attachment (or using a hand-held mixer), beat the eggs at high speed until they are cool, have tripled in volume, and hold a ribbon when the whisk is lifted.
  • Sift one third of the dry ingredients over the eggs and, using a large rubber spatula, fold in gently but thoroughly. When the color of the batter is almost uniform, fold in the rest of the flour-cocoa mixture.
  • Spoon about 1 cup of the batter into the hot clarified butter add fold together until well blended. Spoon this over the batter and, using the large rubber spatula, gently fold into the batter.
  • Spoon the batter into the pan: there's no need to smooth the top or rap the pan on the counter, as is sometimes done with foam-based cakes. Bake the cake for 25-30 minutes, or until top of the cake springs back when pressed gently. Transfer the pan to a rack and let the cake cool in the pan.
  • When the cake is completely cool, run a small knife around the sides of the pan to release the cake and unmold onto a rack; invert right side up onto a piece of parchment paper. (The cake can be made ahead to this point, wrapped well, and kept in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw, still wrapped, at room temperature.).
  • The chocolate is going to be spread and then scraped into ruffles from four baking pans; if you don't have enough pans, you can make the ruffles in 2 batches. Choose heavy-duty jelly-roll pans that are neither warped nor dented, neither nonstick non treated with special coatings. Keep them close at hand.
  • Melt the chocolate in a heatproof bowl set in a skillet of barely simmering water, in the top of a double boiler over an inch of simmering water, or in a microwave oven sat at medium power. Stir the chocolate regularly until it is fully melted. Smooth, and 115F to 120F (You can test the temperature with an instant-read thermometer or by putting a drop on your top lip - it should feel warm.).
  • Hold the bottom of one of the baking sheets over a burner (either gas or electric) and, moving it back and forth, heat it until it is warm but not hot enough to burn your fingers. Put the baking pan upside down on a flat surface and pour on about 1/3 cup of the chocolate. Use an offset spatula to spread the chocolate thinly and evenly over the bottom of the baking pan: the chocolate will only be about 1/16 inch thick. Refrigerate the pan for at least 30 minutes, or for as long as several hours, depending on your schedule. (It is better to chill the pans for a long time and let them come up to ruffling temperature - in which case they'll stay at temperature longer - than to catch them the moment they turn cool enough to ruffle.) Repeat with rest of the chocolate and the other baking pans.
  • To shape the ruffles, work with one baking pan of chocolate at a time. Remove a pan of chocolate from the refrigerator and leave it at room temperature to warm gradually until it is pliable enough to be scraped.
  • Place the baking pan on a counter in front of you, a short side braced against your body. Hold the end of the blade of a then, flexible 8-inch metal icing spatula in your left hand (reverse procedures if left-handed) and, with your right hand, grab the blade close to the handle. You should have 4 to 5 inches of blade exposed and available for ruffling.
  • Using the top left corner of the pan as your staring point and imagining that corner of the pan as 12 o'clock, position your left hand in that corner, and your right at 2 o'clock. Press the edge of the blade against the chocolate at a very shallow angle, as if you were going to slide the spatula blade under the chocolate. Now slide the blade forward, moving your right hand down to 5 o'clock and then pivoting the blade to the left, all the way to the edge of the pan. As your right hand is moving down, so is your left, although not as far - your left hand will move down 4 to 5 inches. This is an important point - if you don't move your left hand down, you'll end up with tight curls of chocolate rather than ruffles. As you scrape and ruffle the chocolate against the blade and then make the pivot, the chocolate will gather against the blade -- use your left hand to pinch the chocolate so that the ruffles form a fan and the pinched part is a little handle. You've completed one ruffle.
  • As you make each ruffle, place it on a parchment or waxed paper-lined baking sheet and refrigerate. When the ruffles harden, you can layer them between sheets of waxed paper. (Store them in a container in the refrigerator; they'll keep for a few days.).
  • Make 2 more ruffles across the top of the pan, using the previously Scraped area as your guide -- the left-hand corner of chocolate will be your 12 o'clock point and the cleaned-off section of the pan your edge, or end point. Make the next three ruffles just below; then turn the pan around to get to the chocolate on the bottom and make three more. With practice -- and ruffling takes lots of practice -- you'll get 9 ruffles from each pan. Don't worry if you get fewer at the start.
  • If, as sometimes happens, your ruffles crack or you get rolls of chocolate, not ruffles, it might be because the chocolate is too cold -- give it a few more minutes at room temperature before you try again. If the chocolate melts and gets gooey next to the spatula, it's too soft and needs a minute or two more in the refrigerator. When the temperature is just right -- smooth and pliable -- but you still can't get a nicely fanned ruffle, angle the blade differently as you scrape.
  • Bring the water and sugar to the boil in a small saucepan, stirring to dissolve the sugar, and simmer for 2 to 3 minutes. Remove from the heat and cool. Add 1/4 cup of the eau-de-vie. Taste the syrup and decide if you'd like a little more of the liqueur; set aside.
  • Beat the creme fraiche with the vanilla extract to soft peaks, then add 2 Tbsp of the sugar, beating until thickened. Taste and add more sugar if you want it, then continue to beat until the cream just begins to stiffen. Cover and keep refrigerated until needed.
  • Assembling the Cake -- Cut the cooled genoise into 3 even layers with a long serrated knife. Fit one layer into the bottom of a high-sided 8-inch round cake pan with a removable bottom or an 8-inch springform pan and brush the layer with syrup.
  • Place the chopped chocolate in a small bowl and whisk in the boiling water until the chocolate is fully melted and smooth. Switch to a rubber spatula and folds 1/4 cup of the creme fraiche into the chocolate. Fold in another cup of the creme fraiche and then quickly, before it hardens, spread the chocolate creme fraiche evenly over the genoise layer in the pan.
  • Moisten the second layer of genoise with syrup and set it, moistened side down, in the pan, pressing gently to level it on the chocolate creme fraiche. Moisten the top of the layer with some of the syrup and top with an even layer of fresh raspberries, leaving just a bit of space between each berry. Keep 1 perfect berry in reserve.
  • Beat the remaining creme fraiche until it holds its shape. Spoon 1 to 2 cups of the creme fraiche over the berries and, using an offset spatula, delicately smooth the creme fraiche over and between the berries.
  • Moisten the remaining layer of genoise with syrup and set it, moistened side down, into the pan, again pressing lightly to set it in place.
  • Chilling the Cake -- Cover the cake and the remaining creme fraiche with plastic and refrigerate for at least 2 to 3 hours, or up to 24 hours.
  • Run a knife around the sides of the cake, then release and remove the pan or the ring of the springform pan. Put the cake, still on its pan bottom, on a large piece of parchment paper and set the cake on a decorating turntable, a lazy Susan, or a large inverted cake pan.
  • Making the Wrap -- Using ridged plastic shelf liner (available in hardware and housewares stores), freezer paper, or 500 Mylar (from an art supply store), cut a strip 26 inches long and 3/8 inch wider than the height of the finished cake, about 3 inches. Place a larger piece of waxed paper on the counter in front of you --this is your drip sheet -- and put the strip on the waxed paper. (If you're using ridged plastic or Mylar, put the smooth glossy side face up.).
  • Melt the chocolate in the top of a double boiler set over an inch of barely simmering water or in a microwave oven set at medium power, stirring chocolate once or twice until melted and smooth. The chocolate should be between 115F to 120°F Pour the chocolate down the center of the strip, spreading it with an offset spatula across the entire strip and beyond -- let it run over a bit onto the waxed paper. (You can scrape up the chocolate from the waxed paper later and remelt it when you need a dollop of chocolate to finish the cake.).
  • Slip the point of a small knife under one edge of the chocolate-coated strip and grab the edges of the strip with your fingers.
  • Slide your free hand under the strip and grab the other end. Lift the strip and fit it neatly around the cake, positioning it so that the chocolate side is against the cake. Press one end against the cake and leave the other end standing away from the cake at the point where it would overlap if you pressed it closed. Slip a small piece of waxed paper into this spot, just to hold your place.
  • Chilling the Wrapped Cake -- Refrigerate the cake of at least 1 hour, until the chocolate hardens.
  • Finishing the Wrapped Cake -- Place the cake on the decorating turntable and spread the remained creme fraiche over the top, spreading it out to the edge of the band.
  • Remove the chocolate ruffles from the refrigerator and, beginning at the outside edge, arrange the ruffles in a circle, planting them gently in the creme fraiche and allowing their frilly edges to extend beyond the cake's rim. Continue to arrange the ruffles in slightly overlapping concentric circles until the creme fraiche is covered. Put the reserved perfect raspberry in the center of the cake and chill the cake for about 15 minutes, until firm (or up to 6 hours, if necessary), before removing the plastic and serving.
  • To remove the plastic on the chocolate band, discard the waxed paper "place keeper" and peel away an inch of the plastic from the end of the band attached to the cake. Put a dollop of melted chocolate on that end to act as glue and overlap the other end of the band, pressing lightly to seal it. Carefully remove the plastic. If the plastic sticks, put the cake back in the refrigerator for about 10 minutes, then try again.
  • To cut the cake, dip a long sharp serrated knife into hot water, wipe it dry, and cut straight down. Since the first piece is often difficult to remove, it's best to make it a generous, easier-to-remove slice.
  • Storing -- Although the parts of the cake can be made well in advance, the assembled cake should be served the day it is made.


Chocolate Truffle Raspberry Cheesecake image

No matter how full they are, guests won't be able to pass up this showstopper of a dessert that stars a velvety truffle layer atop raspberry-swirled cheesecake. It's absolutely divine!-Heidi Vawdrey, Riverton, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 16

2 cups cream-filled chocolate sandwich cookie crumbs
2 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 cup white baking chips, melted and cooled
1/3 cup heavy whipping cream
3 teaspoons vanilla extract
3 large eggs, lightly beaten
3 tablespoons seedless raspberry jam
1-1/4 cups heavy whipping cream
1/3 cup sugar
2 cups semisweet chocolate chips
3 tablespoons seedless raspberry jam
Fresh raspberries and mint leaves, optional


  • In a large bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chips, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a baking sheet. , Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For truffle layer, in a small heavy saucepan, combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight., Garnish with raspberries and mint if desired.

Nutrition Facts :


Dark Chocolate Truffle Cake with Raspberry Sauce image

Dark chocolate and raspberries complement each other in this dessert that tastes like a dense dark chocolate truffle candy. Friends who came for dinner raved about this decadent flourless cake. (I made it because one friend cannot eat gluten.) They said it was even better than a similar favorite dessert from a local upscale...

Provided by Dawn Beye

Categories     Chocolate

Time 1h15m

Number Of Ingredients 16

12 oz bittersweet (or semi-sweet) chocolate chips (i used ghiradelli.)
4 oz unsweetended chocolate, chopped
1 lb (4 sticks) butter
1 c hot water
1 tsp espresso powder, instant, or instant coffee powder
1 c brown sugar (or to lower sugar, use 1 cup whey low d golden)
8 large eggs, lightly beaten in a separate bowl
10 oz bag of frozen red raspberries (organic)
1/2 c granulated sugar (or to reduce sugar - use whey low d granulated)
1/2 c water
1/4 c chambord (optional)
8 oz cream, whipped - sweetened to taste
fresh raspberries or mint leaves (optional)


  • 1. For the Cake: Preheat oven to 350 degrees F.
  • 2. Line the bottom of a 9" round cake pan with 2" high sides with parchment paper. Butter the bottom and sides of the pan, as well as the parchment paper. You could also use a 9" spring form pan. If you use a spring form pan, wrap the outside of the pan with foil.
  • 3. Place all the chocolate in a large bowl. Bring the butter, coffee, water and brown sugar to a boil, stirring to dissolve sugar. Pour over the chocolate and stir until all is melted. Allow to cool slightly, then whisk in the eggs until all is combined.
  • 4. Pour the chocolate mixture into the prepared pan. Place the cake pan in a large roasting pan in the oven. Pour hot water into the roasting pan until it comes halfway up the sides of the cake pan. A water bath will help the cake cook more evenly.
  • 5. Bake until the center of the cake is barely set - about 50 minutes. Check at 45 minutes as oven temperatures vary. Carefully remove the pan from the hot water bath. Allow to cool for about 30 minutes, then chill the cake for at least 4 hours or overnight.
  • 6. To remove the cake from the pan when time to serve: Cut around pan sides to loosen. If you used a regular cake pan, hold the pan bottom in hot water for about 15 seconds to loosen. Place platter over the pan. Hold pan and platter together, then turn over. Lift off the cake pan and remove the parchment. If you used a spring form pan, carefully remove sides of the pan. Turn onto a platter, then gently loosen from the base of the spring form pan with a long metal spatula or thin bladed knife, if needed. Remove the parchment paper.
  • 7. To serve,slice into 12-16 portions. Drizzle with raspberry sauce. Top with whipped cream or place it to the side of the cake. Garnish with a few fresh raspberries and/or a fresh mint leaf, if desired.
  • 8. For the Raspberry Sauce: Place the raspberries in a blender, and blend. Strain the puree into a bowl through a wire mesh strainer. Discard the seeds.
  • 9. Combine the sugar and water in a small saucepan. Bring to a boil, then turn the heat down and simmer for 3 minutes to make a simple syrup.
  • 10. Add the simple syrup to the raspberries, along with the Chambord, if desired. The sauce can be made ahead, and kept in the refrigerator, or frozen if you are making it more than a couple days in advance.
  • 11. To Freeze for Future Use: Wrap the whole cake in plastic wrap and aluminum foil. Or wrap individual slices in plastic wrap and place in a freezer bag. To serve individual slices, unwrap first, then thaw.


Raspberry Whipped Cream Truffle Cake image

Categories     Cake     Milk/Cream     Mixer     Chocolate     Fruit     Dessert     Bake     Raspberry     Summer     Chill     Engagement Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 24

1 cup whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into pieces
2 tablespoons sugar
12 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
2 ounces unsweetened chocolate, chopped
2 cups cake flour
2/3 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1/2 cup (1 stick) unslated butter, room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups buttermilk
1 3/4 cups plus 2 tablespoons chilled whipping cream
3 tablespoons powdered sugar
2 teaspoons framboise eau-de-vie (clear raspberry brandy; optional)
3/4 teaspoon vanilla extract
2 cups fresh raspberries or frozen unsweetened, thawed, drained
Additional raspberries (optional)


  • For Glaze:
  • Combine cream, butter and sugar in heavy large saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer. Remove from heat. Add chocolate and vanilla. Stir until chocolate melts and glaze is smooth. Let stand until thick enough to spread, stirring occasionally, about 1 hour. (Can be made 1 week ahead. Cover and refrigerate. Before using, whisk over low heat just until spreadable.)
  • For cake:
  • Preheat oven to 350°F.
  • Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
  • Sift flour, cocoa, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating to blend after each addition and occasionally scraping down sides of bowl. Mix in melted chocolate and vanilla. Mix in dry ingredients alternately with buttermilk in 3 additions each. Transfer batter to prepared pans, dividing equally.
  • Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)
  • For filling:
  • Using electric mixer, beat cream, powdered sugar, framboise (if desired) and vanilla in large bowl until very firm peaks form. Transfer 1 1/2 cups whipped cream mixture to small bowl and chill. Fold 2 cups raspberries into remaining whipped cream mixture.
  • Cut each cake layer horizontally in half. Using large tart pan bottom as aid, transfer 1 layer to platter. Slide waxed paper strips under edges of cake. Spread 2/3 cup chocolate glaze over cake. Spread half of raspberry whipped cream over. Place second cake layer on work surface. Spread 2/3 cup glaze, then remaining raspberry cream over. Place atop first layer, using tart pan as aid. Top with third cake layer, pressing lightly to adhere (reserve fourth layer for another use). Smooth filling at edges of cake. Spread thin layer of glaze over sides of cake. Chill until glaze sets, about 10 minutes.
  • Spread remaining glaze over sides of cake. Spread or pipe reserved 1 1/2 cups whipped cream mixture over top of cake. Garnish with additional berries, if desired. Gently remove waxed paper from under cake. Cover cake with cake dome; chill at least 1 hour and up to 8 hours.


Chocolate Truffle Cake with Raspberries image

Provided by Michelle Robie

Categories     Cake     Coffee     Chocolate     Fruit     Dessert     Bake     Raspberry     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 14

For cake
10 1/2 ounces Valrhona* or Lindt bittersweet chocolate
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter
2/3 cup sugar
5 large eggs
1/4 cup plus 2 tablespoons all-purpose flour
For ganache
6 1/2 ounces Valrhona* or Lindt bittersweet chocolate
1/4 cup heavy cream
1/4 cup brewed espresso
1/2 stick (1/4 cup) unsalted butter, softened well
1 tablespoon triple sec or other orange-flavored liqueur
3 half-pints fresh raspberries
*available at some specialty foods shops


  • Make cake:
  • Preheat oven to 350°F. and butter a 10-inch springform pan.
  • Chop chocolate and cut butter into pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate and butter with sugar, stirring until smooth (sugar will not be dissolved). Remove top of double boiler or bowl from heat and cool mixture to room temperature. Transfer mixture to a large bowl.
  • Separate eggs, putting yolks in a small bowl and whites in a large bowl. Add yolks 1 at a time to chocolate mixture, whisking well after each addition. With an electric mixer beat whites until they just hold soft peaks. Sift flour over chocolate mixture and with a whisk fold flour and half of whites into mixture gently but thoroughly. With a rubber spatula fold in remaining whites gently but thoroughly.
  • Pour batter into pan, smoothing top, and bake in middle of oven 40 to 45 minutes, or until a tester comes out with moist crumbs adhering. Cool cake completely in pan on a rack. Cake may be made up to this point 2 days ahead and kept in an airtight container at room temperature.
  • Make ganache:
  • Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring frequently until smooth. Remove top of double boiler or bowl from heat. While chocolate is melting, in a small saucepan bring cream just to a simmer and add espresso. Add cream mixture to chocolate with butter and liqueur and stir until smooth.
  • Assemble cake:
  • Remove side of pan and cut cake into 8 wedges. Invert wedges (so that top sides will be flat) onto a large rack set over a large shallow baking pan, spacing them at least 1 inch apart. Pour enough warm ganache evenly over wedges to coat them and let stand 5 minutes.
  • Scrape excess ganache from baking pan into bowl of ganache and pour ganache over wedges again, making sure they are coated completely. (Remaining ganache may be chilled, covered, and reheated for using as a chocolate sauce.) Let wedges stand at room temperature until ganache is set, at least 1 hour, and up to 6.
  • Just before serving, pick over raspberries and cover top of each wedge with raspberries.

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Total Time 4 hrs 50 mins
Calories 363 per serving
  • Grease and flour an 8-inch springform pan; set aside. In a heavy, large saucepan stir chocolate and butter over low heat just until chocolate melts. Remove from heat; cool slightly (about 5 minutes). Stir in granulated sugar and flour. Using a wooden spoon, beat in egg yolks, one at a time, just until combined. Set aside.
  • In a medium mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Fold into chocolate mixture. Pour into the prepared pan. Bake in a 350 degree F oven for 25 to 30 minutes or until edges puff (toothpick will not come out clean). Cool in pan on a wire rack for 30 minutes. Remove side of pan; cool completely. Cover and chill for at least 4 hours or up to 24 hours.
  • To serve, cut cake into wedges. In a small saucepan heat and stir jam and liqueur or orange juice over low heat just until jam is melted. Drizzle jam on dessert plates; top each with a cake wedge. (See note below.) If desired, top with whipped cream or dust with powdered sugar and garnish with fresh raspberries. Makes 12 servings.
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2015-07-08  · Once cake has cooled, cut into 1 1/2-inch cubes. Whip remaining 1 1/2 cups cream with remaining 3 tbsp sugar to medium-firm peaks. Begin layering trifle: Spoon half the cake cubes into a …
Total Time 57 mins
Calories 292 per serving
  • Heat oven to 350°. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Line bottom with wax paper; coat paper with spray. Prepare cake mix as per package directions with eggs, oil and 1 1/4 cups water. Bake at 350° for 35 minutes or until cake springs back when pressed. Cool 10 minutes in pan on a wire rack; invert directly onto rack, remove paper and cool completely.
  • While cake cools, in a large metal bowl, combine egg yolks, 1/2 cup sugar, 1/4 cup water and butter. Place bowl over a pot of simmering water. Cook, whisking constantly, until mixture is pale and thickened and registers 160° on an instant-read thermometer, about 7 minutes. Remove bowl from saucepan and whisk in chocolate until smooth. In a separate bowl, beat 1 cup of the cream with 2 tbsp of the sugar and the vanilla until mediumfirm peaks form. Fold whipped cream into chocolate mixture until no white remains. Cover surface directly with plastic and refrigerate at least 1 hour.
  • Once cake has cooled, cut into 1 1/2-inch cubes. Whip remaining 1 1/2 cups cream with remaining 3 tbsp sugar to medium-firm peaks. Begin layering trifle: Spoon half the cake cubes into a 4-quart glass bowl or dish. Compress slightly. Spread half the chocolate mousse (about 1 1/2 cups) over cake cubes. Top mousse with 1 pkg of the raspberries and half the whipped cream (about 1 1/2 cups). Repeat layering and garnish with chocolate curls or cocoa powder. Serve immediately or refrigerate up to overnight until serving.
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2021-03-26  · Dark Chocolate Truffle Cake. Preheat the oven to 350 F. Butter a 9 inch pring form pan and cover the bottom with parchment paper. Next, break up the chocolate into chunks and melt it with the milk in a double boiler, about 10 minutes. While the chocolate …
5/5 (9)
Total Time 43 mins
Category Dessert
Calories 406 per serving
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2001-07-01  · Line 8-inch-diameter cake pan with 2-inch-high sides with 3 layers of plastic wrap, overlapping sides of pan by 8 inches. Melt bittersweet chocolate, butter, and corn syrup in heavy …
Servings 12
  • Line 8-inch-diameter cake pan with 2-inch-high sides with 3 layers of plastic wrap, overlapping sides of pan by 8 inches. Melt bittersweet chocolate, butter, and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Remove from heat. Using electric mixer, beat eggs and sugar in large bowl until doubled in volume and pale yellow in color, about 3 minutes. Fold chocolate mixture into egg mixture (mixture will deflate). Pour mixture into prepared cake pan. Cover cake tightly with overhanging plastic wrap.
  • Place steamer rack on bottom of large pot. Pour enough water into pot to almost reach bottom of steamer rack; bring to boil. Place cake on steamer rack. Cover pot and steam until tester inserted into center comes out with a few moist crumbs attached, adding more hot water to pot if necessary, about 2 hours. Remove cake from steamer. Refrigerate until cold and firm, at least 6 hours. DO AHEAD Cake can be prepared up to 3 days ahead of time. Keep refrigerated. Slice cake with knife dipped into hot water and wiped dry. Top each serving with scoop of raspberry sorbet and serve immediately.
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2019-02-08  · How to make Chocolate & Raspberry Truffle Cupcakes. Make the ganache first as it takes time to set in the fridge. Heat up the cream then add the chocolate and butter until it all melts …
5/5 (8)
Total Time 1 hr 10 mins
Category Dessert
Calories 565 per serving
  • Make the ganache first as it needs time to cool. Heat the double cream and butter in a pan on a low heat, you want to to be warm but not so hot you couldn't hold your finger in it
  • Take it off the heat and add the dark chocolate and butter. Leave for a few minutes, then stir and the chocolate should have melted, if not, pop it back on a low heat until fully melted together. Then pour into a bowl and put in the fridge to set for 3 - 4 hours
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Servings 8
Published 2009-08-24
  • Puree raspberries in a food processor. Press raspberry mixture through a wire-mesh sieve, using the back of a spoon to squeeze out juice. Discard seeds.
  • Cook water and sugar in a saucepan over medium heat until sugar dissolves, stirring occasionally. Add butter, and cook, stirring occasionally, until butter melts.
  • Whisk together raspberry reduction, eggs, flour, and almond extract in a large bowl. Add chocolate mixture, and beat at medium speed with an electric mixer until blended.
  • Place cakepan in a larger pan; add hot water to large pan to a depth of 1". Bake at 325° for 42 to 45 minutes. Remove from water bath. Cool cake completely in pan on a wire rack.
  • Run a thin knife around pan to loosen cake. Invert cake onto a platter; remove wax paper, and invert onto another platter.
  • Make-Ahead Plan: If desired, cake can be made a day ahead. Cover and chill in refrigerator; let stand at room temperature at least 1 hour before serving.
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2019-02-05  · Chocolate Raspberry Truffles are probably my all-time favorite chocolates. I once bought a very expensive raspberry truffle which I was hoping to share with Tim. However, his assumption was that I got it for him, so he ate the whole truffle. If you knew us, we share everything, so I’m not sure why he didn’t share that truffle. Now when we get anything with chocolate and raspberries…
4.7/5 (282)
Total Time 20 mins
Estimated Reading Time 3 mins
Calories 133 per serving
  • Place chocolate and whipping cream into a bowl. Microwave in 30 second increments, stirring in between. The mixture may be runny at first, but will reach an evenly smooth texture.
  • Blend freeze-dried raspberries until they're finely crushed. Add blended, freeze dried raspberries to the melted chocolate. Use a small cookie scoop to form truffles. Using your hands, shape each one into a ball about the size of a walnut.
  • Melt one cup of chocolate chips. Dip each truffle into the melted chocolate and sprinkle with crushed raspberries on top.
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2015-06-15  · Cut the cake into cubes. Place a layer of cake cubes in the bottom of a trifle bowl. Spoon 1/2 of the white chocolate pudding on top of the cake. In a small bowl, combine 16 ounces of Cool Whip and 1/2 cup raspberry …
5/5 (2)
Category Dessert
Servings 14
Total Time 30 mins
  • Prepare the pudding according to package directions (add the 2 dry pudding mixes to 4 cups of milk and whisk until smooth). Place in the refrigerator to set.
  • In a small bowl, combine 16 ounces of Cool Whip and 1/2 cup raspberry jam. Fold together until the mixture is completely combined.
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The Chocolate Raspberry Truffle Cake is to Passover what the Apple Crown Cake is to Rosh Hashana. We make it yearly for individual seder packages and by the 1/2 sheet pan for the Hillel lunches. It is very rich and a little goes a long way, especially after a large seder meal. I've made the cake photographed in 2 layers. It is glazed in chocolate ganache and decorated with ganache roses and ...
Kosher Status Parve
Number of servings 9" cake, 12-16 servings
Main Ingredient (s) Eggs , Chocolate Chips
Preparation Time 01
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2021-05-03  · Chocolate Raspberry Truffle Cake Serves: serves 12 people I finally went back to my 8" cake pans for this one, since this chocolate cake recipe will make very thick layers. Preheat the oven to 350°F and then grease the pans with my professional bakery pan grease and a parchment liner While you may be tempted to use Dutched Process Cocoa powder here, be sure to use natural or the cake …
5/5 (5)
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Chocolate Raspberry Cake Truffles (0) Rate this recipe. Prep: 30Min. Cook: 40Min. Yield: 45 Truffles. Calories: /serv. Share: Ingredients. 1 baked chocolate box cake. 3/4 cup Eagle Brand Condensed Milk. 2 tsp raspberry extract . 16 oz (4 baking bars) semi-sweet baking chocolate. 2 tsp coconut oil. Crushed freeze dried raspberries for garnish . NUTRITION INFORMATION. Instructions ✓ Bake ...
Servings 45
Total Time 40 mins
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2014-05-30  · Chocolate Raspberry Truffle Cake. Preheat oven to 350°F. Lightly grease 2 9” cake pans; line bottom of pans with parchment paper. Grease paper and then dust entire pan with cocoa powder. Combine flour, cocoa powders, baking soda and salt. Mix with a whisk. In a large mixing bowl, beat butter and sugars for 5 minutes.
Servings 12
Estimated Reading Time 7 mins
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2015-03-31  · Raspberry Chocolate Truffle Ice Cream Cake Serves 8-10 peoplePrep Time: 20 minutes active time, several hours for freezing Ingredients. For the Raspberries in Syrup (It's near impossible to find frozen raspberries in syrup, but if you're lucky enough to do so, then buy as 10 oz. package and skip the next step--just defrost them.) 1 large package frozen raspberries, thawed; 1/2 cup sugar; For ...
Estimated Reading Time 5 mins
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#vegan #vegetarian #cake #chocolate #food #recipe #cooking #eating #biggest #diet #dessert #demonstration #showing #preperation #yummy #homemade #fruit #swee...
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2021-10-17  · For the Raspberry Truffle Glaze. 1/4 cup whipping cream. 2 cups semisweet or dark chocolate chips. 1/4 cup raspberry liqueur, plus additional to soak into the cake. INSTRUCTIONS. To make the chocolate cake. Preheat the oven to 350˚ F. Grease and flour the edges of 2 9-inch round cake pans, and line the bottoms with rounds of parchment paper.
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192,454 suggested recipes. German Chocolate Cake Trifle Poofy Cheeks. egg yolks, evaporated milk, butter, chocolate cake, chopped pecans and 4 more. Flourless Chocolate Cake Trifle Faithfully Gluten Free. unsalted butter, salt, white sugar, bittersweet chocolate, eggs and 1 more. Black Forest Cake Trifle Flavours and Frosting.
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Top Asked Questions

How do you make a Raspberry Cheesecake truffle?
With a mixer beat the cream cheese, powdered sugar and vanilla until light and fluffy. Mix in raspberries to incorporate into cream cheese. Add cool whip and stir with a spatula. Add graham cracker crumbs and stir to combine. Set in the freezer for 2 hours.
How to make a white chocolate raspberry trifle?
Instructions Prepare the pudding according to package directions (add the 2 dry pudding mixes to 4 cups of milk and whisk until smooth). Cut the cake into cubes. Spoon 1/2 of the white chocolate pudding on top of the cake. In a small bowl, combine 16 ounces of Cool Whip and 1/2 cup raspberry jam.
How long to refrigerate chocolate raspberry ruffle cake?
Use an offset spatula to spread the chocolate thinly and evenly over the bottom of the baking pan: the chocolate will only be about 1/16 inch thick. Refrigerate the pan for at least 30 minutes, or for as long as several hours, depending on your schedule.
What to make with Raspberry Cheesecake for Valentines Day?
Raspberry Cheesecake Truffles are delicious, sweet and tart bites of creamy cheesecake filling stuffed inside a rich chocolate shell. These truffles make the perfect Valentine’s Day dessert! With a mixer beat the cream cheese, powdered sugar and vanilla until light and fluffy. Mix in raspberries to incorporate into cream cheese.

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